Something Delicious

[cinnamongrrl]

Baked Cream Cheese & Crab Ragoons

5 oz. Philadelphia Cream Cheese, softened (1/3 less fat)

1 tablespoons Light Hellmann's Mayonnaise

2 sticks imitation crab meat, shredded and diced (about 1/4 cup)

3 stalks green onion, diced (I like lots of green onion)

A few dashes of garlic powder to taste

1 box Filo cup shells (15 cups - found in the frozen pastry isle)

duck sauce for dipping




Combine cream cheese, mayonnaise, green onion and garlic powder. Fold in shredded crab meat until well combined. Fill each Filo cup with mixture and place on a baking sheet. Bake at 400 degrees for 13 to 15 minutes. I find that it is best to move your baking rack to the top so that the tops brown and the bottoms don't burn.

[Scots_On_The_Rocks]

This is one of my favourite recipes to make in the tagine...so am sharing here (can't believe I just NOW found this thread). Enjoy


KEFTA MKAWRA
Serves 6


Meatballs:

1 1/2 lbs ground bison or ground lamb
2 cups finely chopped shallots
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper


Sauce:

3 cups chopped onions
4 cups (about 1 1/2 pounds) chopped tomatoes*
1 teaspoon brown sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced fresh cilantro
3 large eggs or 6 quail eggs

Directions:

Preheat oven to 400°F.

To make meatballs: combine ingredients in a medium bowl. Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray. Bake at 400°F for 12 minutes or until done.

To make sauce: heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Add meatballs and stir in parsley and cilantro.

To finish: Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.


*NOTE: I often use fire roasted tomatoes for this